** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** POOR DIETARY INTAKE AND FOOD INSECURITY ARE PUBLIC HEALTH CONCERNS AMONG COLLEGE STUDENTS. COOKING INTERVENTIONS FOR ADULTS HAVE BEEN SHOWN TO IMPROVE DIETARY BEHAVIORS AND FOOD RESOURCE MANAGEMENT, HOWEVER, THERE IS LIMITED RESEARCH ON NUTRITION AND CULINARY EDUCATION PROGRAMS SPECIFICALLY FOR COLLEGE STUDENTS. COLLEGE STUDENTS ALSO REPRESENT FUTURE LEADERSHIP IN NUTRITION-RELATED FIELDS. THE PROPOSED INTEGRATED (RESEARCH AND EDUCATION) PROJECT AIMS TO DEVELOP AND TEST A PEER-LED NUTRITION AND CULINARY EDUCATION CURRICULUM FOR COLLEGE STUDENTS. WE WILL CONDUCT SURVEYS AND INTERVIEWS WITH STUDENTS AND FACULTY/STAFF FROM MULTIPLE COLLEGES TO INFORM CURRICULUM DEVELOPMENT. THE CURRICULUM WILL BE BASED ON THE DIETARY GUIDELINES FOR AMERICANS AND TEACH STUDENTS HOW TO PREPARE HEALTHY MEALS ON A LIMITED BUDGET. WE WILL DEVELOP EVALUATION TOOLS ASSESSING PROCESS MEASURES AND OUTCOMES INCLUDING DIETARY INTAKE, COOKING, FOOD RESOURCE MANAGEMENT, AND FOOD SECURITY. WE WILL ASSESS THE FEASIBILITY AND ACCEPTABILITY OF THE INTERVENTION WITH A SAMPLE OF UNDERGRADUATE AND GRADUATE STUDENTS TO FACILITATE CURRICULUM REFINEMENT FOR FUTURE STUDIES AND DISSEMINATION. THE EDUCATION COMPONENT INVOLVES CREATING TRAINING RESOURCES FOR STUDENTS RELATED TO DEVELOPING, IMPLEMENTING AND EVALUATING NUTRITION AND CULINARY EDUCATION PROGRAMS. WE WILL PROVIDE TRAINING AND INTERNSHIPS FOR STUDENTS TO HELP DEVELOP AND DELIVER THE CURRICULUM, ALLOWING THEM TO BUILD LEADERSHIP SKILLS. THE CURRICULUM CAN BE OFFERED THROUGH EXPERIENTIAL LEARNING OPPORTUNITIES (I.E. DIETETIC INTERNSHIPS, PUBLIC HEALTH PRACTICA, SERVICE-LEARNING COURSES, OTHER VOLUNTEER/INTERNSHIP OPPORTUNITIES). CURRICULAR ACTIVITIES WILL BE MAPPED TO COMPETENCIES FROM THE ACCREDITATION COUNCIL FOR EDUCATION IN NUTRITION AND DIETETICS AND COUNCIL ON EDUCATION FOR PUBLIC HEALTH. THE LONG-TERM GOALS OF THIS PROJECT ARE TO EQUIP FUTURE NUTRITION AND HEALTH PROFESSIONALS WITH KNOWLEDGE, SKILLS, AND LEADERSHIP ABILITIES TO ADVANCE THE FIELD WHILE HELPING TO PREVENT DIET-RELATED CHRONIC DISEASES AND IMPROVE FOOD AND NUTRITION SECURITY AMONG COLLEGE STUDENTS.